Lately, I’ve been trying to change things up with our typical dinner routine. I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly. I am having so much fun trying new recipes from my magazines, friends, and other bloggers.
I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire. I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef. I made this Flank Steak recipe with Top Round Steak and it turned out fabulously. It was such a nice change to be able to eat some steak. I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!
Maple and Soy Glazed Steak
1 lb Top Round Steak (or other lean cut), trimmed of any excess fat
3 Tablespoons Low Sodium Soy Sauce
3 Tablespoons 100% Pure Maple Syrup
2 Tablespoons Mirin or Sake
1 teaspoon Grapeseed Oil (or other oil)
1 teaspoon Hot Sesame Oil
1 Tablespoon Sriracha Sauce
Black Pepper & Sea Salt
Green Onion for Garnish, optional
1. Salt and Pepper the steak. Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix. Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.
2. Heat a cast iron skillet over medium-high heat. Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes. Flip and cook until it reaches desired degree of doneness. I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.
3. Meanwhile, bring the marinade to a rolling boil in a separate pot. Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.
4. Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices. Top with a sprinkle of green onion and serve.